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Keto Lower Carb and Cinnamon Roll Knots

If you love cinnamon cakes then you will make a beeline for my healthy keto cinnamon roll knots. Low carb and delicious all around, how can you possibly refuse them?
Course Dessert, snacks
Cuisine American, Dairy Free, Gluten Free
Keyword cinnamon cake, cinnamon rolls, cinnamon swirls
Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Servings 10
Calories 106kcal
Author Sara Louise



  • To start preparing these cinnamon rolls preheat your oven to 350°F/180°C. Then line a large baking tray with a baking mat or some high quality parchment paper.

To Make The Keto Dough

  • Add some almond flour, coconut flour, xanthan gum, baking powder and salt to your favorite food processor. Mix it all up until combined.
  • The next step is to pour in some apple cider vinegar while the food processor is running. Once the cider vinegar has distributed evenly, you should pour in the egg, followed by pouring in the water. Once the dough forms into a ball you can turn off the food processor. You will find that the dough will be quite sticky to touch and this is normal.
  • Now wrap the dough mix in some cling film and knead it well through the film for a minute or two. Allow dough to rest for 10 minutes (and up to 5 days in the fridge if not using it immediately that is).

To Prepare the Low Carb Keto Cinnamon Roll Knots

  • To get the cinnamon knots underway start by rolling out the rested dough between two sheets of parchment paper with a rolling pin until roughly 10x10 inches in size. In order to get a perfect square, simply trim the uneven edges and keep rolling until evenly sized, easy really.
  • You form your cinnamon knots by brushing with melted butter and sprinkling with the cinnamon 'sugar.' This also acts as adhesive. Now fold the dough in half and cut into 8-10 strips with a pastry cutter. Twist and roughly make the dough so if starts to form into knots.

    Just pinch the dough together to seal closed, once you have done this a few times you will be a natural at it. Now you can freeze the cinnamon roll knots at this point for several months. In future just bake directly from the freezer (adding a few more minutes time in the oven to compensate).
  • When ready to cook place the knots in prepared tray and bake for 8-12 minutes until they just begin to brown. Make certain that you only bake them briefly. This is in order that they stay moist and doughy. Do not overdo the baking unless you want to end up with biscuits that is!
  • While your cinnamon knots are cooking you can work on the cream cheese although this is optional.

    Cream together with an electric mixer the cream cheese and butter until the mixture is light and fluffy. Add in the powdered sweetener, vanilla extract and salt and beat together. If you want it more of a drizzling consistency, add a few teaspoons of almond milk to thin it out as you see fit.
  • Serve the keto cinnamon roll knots warm straight from the oven, with a generous drizzle of the cream cheese glaze. Also do not worry they taste great cold and can be reheated as well.


Please note that nutrition facts below are estimated for the keto cinnamon roll knots with the filling and the glaze. So if you don't use the glaze or try a different style of glaze then these macros will be a bit off.
Make sure sure low carb keto cinnamon roll knots look there very best and taste incredible with this range of baking accessories.


Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 91mg | Fiber: 2g | Vitamin A: 100IU | Calcium: 62mg | Iron: 0.6mg